| Autor: |
Jânio Sousa Santos, Laercio Galvão Maciel, Vitória Nazaré Costa Seixas |
| Jazyk: |
English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: |
2015 |
| Předmět: |
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| Zdroj: |
Desafios, Vol 1, Iss 1, Pp 210-226 (2015) |
| Druh dokumentu: |
article |
| ISSN: |
2359-3652 |
| DOI: |
10.20873/uft.2359-3652.2014v1n1p210 |
| Popis: |
The food industry is characterized by being a industry intensive technology , but the innovations in this area are often incremental, whose dynamics is based on new combinations of existing knowledge. Among the various sectors of the food industry, the dairy sector plays an important role in the Brazilian economy and stands out among the top four. Starting from the significant growth in this sector three points deserve more attention being: intolerance / allergy to protein (casein) or lactose, coproduct whey and waste water. In order to minimize and solve these barriers industry in the processes membrane separation (PSM) have been used in industry with the aim to separate, purify or concentrate determined components in the mixture of interest. The present work aims to bring to the fore the importance and the use of ultrafiltration in the dairy sector. Was delimited a qualitative approach to research, which gave through archival and bibliographic research .The ultrafiltration technology has provided great advances with regard to technology in dairy and becoming able to work with materials that were previously considered as waste in agro industries processing as whey, brine and residual water dairy others. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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